Today, on Day #25 (five days to go!!!! I feel like I'm on mile 25 of a strange 30 day marathon where you actually GAIN weight going through it...must rethink this exercise campaign soon)... I give you My Big Fat Greek Yogurt Lemon Bundt!

I took the Barefoot Contessa's awesome Lemon Yogurt Cake and bake it up in a 10-cup Bundt. It didn't fill that Bundt pan, so you can make it in a small 6-cup Bundt too. I used 2% plain Greek yogurt instead of her full-fat regular yogurt.

I love that this has TWO lemon glazes. Awesomeness.You pour a warm lemon syrup over the cake while hot...

...and then a glaze after it cools.

I thought it most appropriate to use my Chrysanthemum Bundt from Nordic Ware for this flower cake! Don't you just love the mini-Gerber daisy?! One of my favorite flowers!

Yeah, yeah. Come back tomorrow for another Bundt. I hope you aren't getting sick of these yet...because I'm close to having H1N1Bundt1. :) No, my love of the Bundt remains strong...I just need a vacation for a few days after National Bundt Day (November 15th)! See you tomorrow!- mary the food librarianRecipe:Barefoot Contessa's Lemon Yogurt Cakefrom Food Network

For some reason I was expecting the TWD bundt to be doing double duty here, but I'm thrilled to see this lemon confection instead. Gerber daisies make their own celebration but when you add a delicious cake it's an over-the-top event! Yogurt cakes are so fab.

Wow, check out all those bundt cakes! I haven't read each and every one of your bundt posts (though I know I should) but do you have a fav. bundt cake. One that you would make over and over? I've made the Choco Cinn w/ Mocha Icing recently...yummm!